Results 71 to 80 of about 1,591 (165)
The antimicrobial action of chitosan against the wine spoilage yeasts Brettanomyces/Dekkera
, 2013 Yeasts of the genera Dekkera and Brettanomyces are well known to be involved in the production of volatile phenols in wines imparting aroma defects that may affect wine quality.
Pintado, M. Manuela +5 more
core +1 more source
Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects [PDF]
, 2008 The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The
Felipe Ramón-Portugal +9 more
core +1 more source
An acid tale of prion formation
eLife, 2016 Some bacteria use lactic acid to communicate with yeast cells.
Mick F Tuite
doaj +1 more source
A common bacterial metabolite elicits prion-based bypass of glucose repression
eLife, 2016 Robust preference for fermentative glucose metabolism has motivated domestication of the budding yeast Saccharomyces cerevisiae. This program can be circumvented by a protein-based genetic element, the [GAR+] prion, permitting simultaneous metabolism of ...
David M Garcia +3 more
doaj +1 more source
, 2013 U ovom radu ispitivan je utjecaj ekspresije gena CCW12 iz Saccharomyces cerevisiae u kvascu Dekkera bruxellensis na svojstva njegove stanične stijenke. Ccw12p je manoprotein stanične stijenke kvasca S.
Jerković, Anita
core +2 more sources
Analysis of fungal community diversity and isolation and identification of yeast in Rushan [PDF]
Zhongguo niangzaoTo explore the diversity of fungal communities and the differences in culturable yeasts from different sources of Rushan, the fungal community diversity of 5 Rushan samples collected from Dali Bai Autonomous Prefecture, Yunnan Province was analyzed by ...
CHEN Weiwei, HE Zongfu, JIN Na, LI Yingzeng, HUANG Yonghua, ZHANG Qiuyan, GUO Jiying
doaj +1 more source
Presence of yeast Brettanomyces/Dekkera in wines of Croatia
, 2007 U ovom radu su provedena istraživanja u 28 uzoraka crnih vina iz raznih regija Hrvatske u svrhu dokazivanja prisutnosti kvasaca roda Brettanomyces/Dekkera. Izolacija iz vina je provedena na selektivnim podlogama za ove kvasce.
Raič, Đuro
core +1 more source
Porovnání analytických a senzorických vlastností vín napadených Brettanomyces/Dekkera
, 2014 This thesis is concerned with the comparing of sensory and analytical characteristic of red wines infected by Brettanomyces/Dekkera. For the purposes of the research twenty four samples of red wines were selected, that had been evidently affected by ...
Černohorská, Dominika
core
Microbial diversity of Mongolian traditional cheese based on high-throughput sequencing technology [PDF]
Zhongguo niangzaoUsing cheese produced by natural fermentation with Mongolian traditional wooden barrels in Inner Mongolia pastoral areas as raw materials, the microbial diversity of fermented curd and cheese samples at different stages of ripening was analyzed by ...
LIU Min, LIN Jiawei, JIAO Yuwei, DU Haoyue
doaj +1 more source
Significance of Brettanomyces and Dekkera during winemaking : a synoptic review [PDF]
, 2008 The original publication is available at http://www.sasev.org/.Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled ...
Pretorius, I. S. +2 more
core